Monday, May 16, 2011

Low Calorie Brownie!!!

remember... this is not a photography blog...
judge it based on my recommendation of it being fabulous--not the picture! 
This my friends is 100 calories of pure amazingly delicious guiltless brownie.  And they are HUGE pieces!  Seriously!  It makes 16 large servings and would be perfect for a potluck dinner or a just because dinner or really any occasion.   So I thought a recipe this fabulous is too good to keep a secret!  Please don't laugh when you learn how ridiculously simple it is either!  LoL! ;)

INGREDIENTS
1 16 oz box Pillsbury Sugar Free Devil's Food Cake Mix
1/2 c. Nesquick Chocolate powder No Sugar added (this is the stuff you stir into milk to make chocolate milk)
2 c. canned pumpkin (I'm guessing this would be about the small can size?  I don't know because I only buy large cans and then measure it out.)

DIRECTIONS
Preheat oven to 400*F.  Stir the cake mix and chocolate powder together then stir in the pumpkin.  The batter will be EXTREMELY thick.  It is supposed to be!  You will likely be tempted to add water.  Don't do it!  Instead keep stirring.  It will all go together, I PROMISE.

Lightly spray a 9" x 13" cake pan.  Spoon the batter into the pan and evenly spread it out using the back of the spoon.  Normally, I spread it out with my hands because I find it sticks less and spreads easier.  Bake for 20-25 minutes--toothpick test.

Cut into 16 squares when cool.  Don't forget to share (because even at 100 calories each, the whole pan might be a bit too much!).

LISA'S SECRET
Ok. So when I make these for just the two of us, I NEVER make 16 servings at once.  Uh no.  That is too much temptation.  So I cut the recipe in fourths.
~3/4 c. SF cake mix (instead of leveling off the measuring cup, allow it to be slightly rounded or do it by weight... 4 oz.  Store the leftover dry cake mix in a ziploc bag.)
1/8 c. (which = 2 T) SF Nesquick
1/2 c. pumpkin
I use a tiny Pyrex pan we have that is ~ 5" x 7 ".  It fits perfect.  Still bake at 400* but probably for 18-20 minutes.  Makes 4 servings.
Photobucket

4 comments:

Anonymous said...

Your blog is very informative. It is very interesting and i have enjoyed reading it. Thank you for sharing your ideas. I'm happy i found what i am searching for.

Lisa said...

I'm glad you like the blog! :D These brownies really are delicious--I hope you will try them!!!!

Jessica and Trent said...

Lisa, how do you store the rest of the canned pumpkin that you don't use? I just don't know the best way to do it :)

Lisa said...

For left over pumpkin... I (one) try to figure out lots of creative ways to use it in the coming week. I will just store it in the fridge in a container. I made pumpkin oatmeal and pumpkin enchiladas this time. I have made pumpkin macaroni and cheese before (it is DELICIOUS) and posted that recipe. That is the goal though--try to use it up within about a week or so.

Idea two: (I really should do this more often but am too lazy) measure out 1/2 c of pumpkin and then pour that into a muffin pan. You can get 1/2 c to approximately fit in one muffin tin. You will probably have 4-5 + muffin cups of pumpkin. Freeze those in the pan for a day or two and then take them out and put them in a ziploc bag. You are good to go for a long time! Just defrost 1/2 c servings as needed.